No Orange Cake

Ingredients

• Two cups sugar
• four eggs
• half cup butter
• one of water
• two tea-spoons baking-powder
• three cups flour
• juice, grated rind, and pulp of one orange

Method

1. 1

   Mix all ingredients and bake.

2. 2

   Use remaining egg whites for frosting.

As published

This recipe was extracted from Buckeye cookery (1892), page 39. The excerpt below is the record exactly as published.

half cup butter, three eggs beaten well together, ee vel tea-spoon soda stirred in half cup sour milk, two small cups on) a Are th | CAKE-MAKING. : flour; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares. This cake is always elected for a ‘‘ second term.”—Miss Flora Ziegler, Columbus. | Hickory-Nut CAKE. | Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two tea-spoons baking-powder, a cup nut-kernels cut fine. ‘Tried, and not found wanting. —Mrs. Judge West, Bellefontawne. Hickory-NuT CAKE. A cup butter, two of sugar, three of flour, one of sweet milk, » whites of seven and yolks of two eggs, a tea-spoon soda, two of cream tartar, one pint hickory-nut meats rolled and sprinkled with flour; beat the whites to a stiff froth. Rich and excellent.—Mrs, A. B. Morey. IMPERIAL Gus One pound butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before they are cracked, half pound citron, half pound raisins; beat the yolks light, add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving:a part for the fruit, and, lastly, the nuts blanched, cut fine and mixed with _ fruit and the rest of the flour. This is very delicious, and will keep for months.—Mrs. E. R. May, Minneapolis, Minn. Lapy’s CAKE. One-half cup butter, one and a half of sugar, two of flour, nearly -- one of sweet milk, half tea-spoon soda, one of cream tartur, whites of four eggs well beaten; flavor with peach or almond.—Miss M. - W., Madison. YeELLow Lapy’s CAKE. One and a half cups flour, one of sugar, half cup butter, half cup sweet milk, tea-spoon soda, two tea-spoons cream tartar, yolks of four eggs, teaspoon vanilla.—Olivia S. Hinman, Battle Creek, Mich. Lemon CAKE. as pound flour, one of sugar, three-fourths pound butter, seven eggs, juice of one and rind of two lemons. The sugar, butter and_ __-yolks of eggs must be beaten a long ume, adding, by degrees, the ae \e f. ie at Xs - OAKE-MAKING. 16s flour, and the whites of eggs last. A tumbler and a half of sliced citron many be added. This keeps well.—Miss M. B. ee Aunt Hertie’s Loar Cake. Two cups sugar and one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea-spoon cream tartar stirred in, yolks of the eggs stirred well with the sugar and butter; now add two cups more flour with one tea-spoon cream tartar, one cup sweet milk and the whites of the eggs, and then stir again; add one nutmeg, one pound raisins or currants dredged with flour, one tea-spoon soda aelipcoc oe spoons ef water. This makes two nice loaves, and is excelle Frencu Loar Cake, : ~~ Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a grated lemon, small — tea-snoon soda, wine-glass wine, one of brandy, or, two-thirds of a cup of Orleans molasses. —Mrs. A. 8. Chapman. e OLD-FASHIONED Loar CAKE, Three pounds (three quarts sifted and well heaped) flour, one and a fourth pounds (a rounded pint of soft) butter, one and three- fourths pounds (one quart) sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy or wine, or a fourth pint of molasses, two tea-spoons tinnamon and ‘two of nutmeg. Scald the milk, cool to blood warm, add the yeast, then the flour, to which all the butter and half the sugar have been added; then mix together, and let rise until light. It is better to set this sponge over night, and in the morning add the other ingre- _ dients (flouring raisins), and let rise again. When light, fill baking- ~ pans and let rise again. Bake in a moderate oven. This recipe _ makes three large loaves, and is a standard, economical loaf-cake.— Mrs. Ex-Gov. John J. Bagley, Mich. D. | MarRBLE CAKE. x White Part.— Whites of seven eggs, three cups white sugar, one __ of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste. : Dark Part.—Yolks of seven eggs, three cups brown sugar, one of. butter, one of sour milk, four of flour, sifted and heaping, one tablespoon each ine cinnamon, allspice Sad eons one oe soda; put in pans a spoonful of white part and then a spoonful of dark, and soon. Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either by putting in a spoonful of white, then of dark, ora layer of white and then of dark part, - being careful that the cake may be nicely ‘“ marbleized. on alte M. £ Smith, Cleveland. } 5 i MARBLED CHOCOLATE CAKE. Make a batter as for white cake, take out one tea-cup, add to it five table-spoons of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, , ak then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it.—Mrs. Sarah Phelps, ies on fa Ohio. i “One Ea@a Cake ae One half cup butter, one and a half cups sug gar, three of flour, one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream a tartar in the flaue, cup raisins chopped fine.—Mrs. A. 8. C. NO ORANGE CAKE. - Two cups sugar, four eggs, leaving out the hates of two, half ee eup butter, one of water, two tea-spoons baking-powder, three cups | ~ flour, juice, grated rind, and pulp of one orange

Cook this with the app: pantry check, scaling, and the assistant.